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Easy Daisy Flower Sugar Cookies | Spring Baking Idea

Daisy Flower Sugar Cookies

Buttery sugar cookies cut into daisy shapes and decorated with simple royal icing petals, perfect for spring baking and parties.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 cups powdered sugar divided
  • 2 tablespoons meringue powder
  • 5-6 tablespoons water as needed
  • Yellow gel food coloring
  • White gel food coloring (optional for brighter white icing)

Method
 

  1. Cream butter and sugar: Beat the softened butter and granulated sugar together until pale and fluffy, about 2 minutes. This airy texture helps the cookies stay tender after baking.
  2. Add egg and vanilla: Beat in the egg and vanilla extract until fully combined and smooth. Scrape down the bowl so no streaks of butter remain.
  3. Mix in dry ingredients: Whisk the flour, baking powder, and salt together, then add to the wet mixture in two additions, mixing just until a soft dough forms. Overmixing at this stage makes the cookies tough.
  4. Chill the dough: Divide the dough into two flat disks, wrap in plastic, and refrigerate for at least 1 hour. Chilled dough rolls evenly and holds the daisy shape better.
  5. Roll and cut daisies: On a floured surface, roll the dough to a 1/4-inch thickness and cut daisy shapes with a flower cutter. Gather scraps, re-roll once, and cut more shapes.
  6. Chill the cutouts: Place the cut cookies on a parchment-lined baking sheet and chill for 10 minutes. This second chill keeps the petals from spreading in the oven.
  7. Bake until edges are dry: Bake at 350°F for 9 to 11 minutes, until the edges look dry and matte and the centers are still pale. Avoid letting the edges turn golden brown.
  8. Cool completely: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully, about 30 minutes. Icing warm cookies will cause the icing to melt and run.
  9. Make the royal icing: Whisk the powdered sugar and meringue powder together, then add water one tablespoon at a time until the icing is thick but pourable. Divide into two bowls, tinting one white and one yellow.
  10. Outline the petals: Using a piping bag fitted with a small round tip, outline each petal shape on the cooled cookies with white icing. Let the outline set for 5 minutes before flooding.
  11. Flood the petals: Thin a portion of the white icing with a few drops of water until it flows like honey, then fill in each petal outline. Use a toothpick to pop any air bubbles and smooth the surface.
  12. Pipe the yellow centers: Once the white icing has set for about 10 minutes, pipe a small circle of yellow icing in the center of each flower. Let the icing dry uncovered for at least 4 hours before stacking or storing.